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Journal: Foods, 2019
Volume: 8
Number: 519
Article:
Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles
Authors:
by
Kai-Nong Sun, Ai-Mei Liao, Fan Zhang, Kiran Thakur, Jian-Guo Zhang, Ji-Hong Huang and Zhao-Jun Wei
Link:
https://www.mdpi.com/2304-8158/8/10/519
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